dönere

Dönere is a Turkish dish made of meat cooked on a vertical rotisserie. The meat, typically lamb, beef, or chicken, is shaved off the rotating cone and usually served in flatbread such as lavash or pita, often with a salad or vegetables.

The origins of the dönere are debated, but it is widely believed to have emerged in the Ottoman Empire. In its modern form, it is a popular street food in Turkey and has spread internationally, becoming a common fixture in many countries. The preparation involves marinating the meat, stacking it onto a long skewer, and slow-roasting it while it turns. As the outer layers cook, they are sliced off, and the process is repeated.

Variations exist in how dönere is prepared and served. In Turkey, it can be served as a sandwich (dürüm), as a platter with rice (pilav üstü), or with fries (patates kızartması). Toppings and sauces, such as yogurt-based sauces, chili sauce, or tahini, are also common and vary by region and personal preference. The dish is recognized for its distinctive cooking method and its widespread availability as a quick and flavorful meal option.